This ancient wonder is renowned in China as a health elixir and has shown tremendous potential in helping to lower cholesterol naturally. Undergoing a special processing in the final drying stage the tea is then aged. It is comparable in taste and caffeine content to black tea. In China this tasty tea has long been used as a powerful digestive aid and natural detoxifier. But even more remarkable is the suggested cholesterol lowering benefits that have been experienced by so many.
Often called a “post-fermented” tea, Pu-erh teas from China’s Yunnan Province are, ironically perhaps, the ONLY teas to undergo a genuine fermentation. The processing of Pu’Erh although straightforward, is complicated by the fact that the tea itself falls into two different categories: the “raw” greeb tea and the “ripe” post-fermented tea. The point at which this drying is finished determines the type of tea you end up with. If the tea is dried immediately it will be a “green” tea like many of the Japanese teas. If the tea is dried after the leaves are partially oxidized it will be considered a “semi-fermented” tea.
The goal is to end up with a tea of incredible complexity and depth of flavor, a full rich body and a long, layered aftertaste. We invite you to savor this rarest of tea experiences through our selection of Pu’Erh teas. Savor the composed notes of the forest floor and herbal overtones all are present in every sip. Happy Sipping!